Low Carb Tomato Sauce

Because tomatoes are a bit higher in carbs, I don't use a lot of tomato sauce.  But there are occasions where tomato sauce is a necessity -- think low-carb pizza, lasagna and pasta.  In preparation for such deliciousness, I like to make this recipe and then freeze the sauce in an ice cube tray or silicone mold and portion it out for future recipes.  If you're pressed for time and can't make your own sauce, I recommend using Rao's tomato sauce (4 grams of carbs per 1/2 cup), which is low in carbs and high in good for you, real ingredients.  But if you have time, making your own sauce from scratch is the best.


  • 1 can crushed San Marzano tomatoes
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 small yellow onion, finely diced
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • pinch of red pepper flakes
  • basil leaves


-Using a saucepan or large skillet, heat olive oil over medium heat and add onions and garlic.  Keep your heat at medium when cooking your aromatics to keep them from burning.  Nobody likes stinky, burned garlic cloves!

-Once the onions are translucent after a couple of minutes, add the tomatoes, herbs and spices (except basil).  Turn the heat down to a simmer and allow the sauce to cook down for about 45 minutes.

-Remove from heat.  Add chopped or torn basil leaves.

-If you are planning to freeze the sauce, allow it to cool before portioning into silicone trays.


Blender Hollandaise Sauce

If I’m feeling fancy, I’ll make Hollandaise from scratch using my blender.  This amazingly rich sauce is perfect for breakfast as a decadent topping on poached eggs, or on top of tasty appetizers like this scallops hollandaise.


  • 2 yolks from large eggs
  • 1 tablespoon of fresh squeezed lemon juice
  • 1 stick butter
  • pinch of salt and pepper
  • pinch of paprika


-Melt stick of butter in a pan or microwave

-Place all other ingredients in your blender and pulse a couple of times until the ingredients are mixed

-Using the little hole on the top of your blender (this is totally what it’s for!) slowly pour the butter while you have your blender on low until fully incorporated, but no more than a minute. 

-Use immediately.  I tend to discard any extras, as it is a recipe made of raw egg yolk.